At the table.

Roasted beetroot, xinomyzithra, orange, toasted walnut, fresh mint & petimezi vinaigrette.

Charred & fresh tomatoes, whipped feta, pickled cucumber, Kalamata olives, capers, samphire, oregano oil & crispy paximadi.

Charred cauliflower, whipped white tarama, pomegranate, toasted walnut, crispy capers & lemon-infused extra virgin olive oil.

Crispy brioche, Florina pepper & smoked aubergine, grilled Greek sausage, marinated cherry tomatoes, hot pepper, spring onion & crumbled feta.

Chargrilled octopus, fava beans, lemon gel, chive oil, crispy chickpeas & caramelised onions.

Crispy bougiourdi cheese croquette, tomato confit, hot pepper, oregano oil & fresh herbs.

Chargrilled leek, grilled sardine, whipped tarama, lemon & extra virgin olive oil, crispy leek & fresh herbs.

Savoy cabbage leaf dolma, sea bass tartare, silky avgolemono, dill oil & fresh lemon zest.

Hand-rolled beef meatballs, mint & cumin, smoked tomato jus, whipped feta & crispy oregano.

Gently cooked sea bream, warm olive oil & lemon, hot pepper, Florina pepper cream, spring onion, chive oil & myronia.

Pan-seared sea bass, silky avgolemono, roasted leek, artichoke, fennel & velvety white bean purée.

Crispy roasted sea bream, garlic-potato skordalia, beetroot, fried capers, herb chimichurri & lemon.

Chargrilled calamari filled with feta, tomato, hot pepper & Florina pepper, spinach, crispy capers, lemon gel, dill oil & ouzo sauce.

Chargrilled lamb souvlaki, smoked Greek yoghurt, mint & oregano chimichurri, thyme jus, grilled spring onion, Florina pepper, celeriac purée & caramelised onions.

Chargrilled ribeye, creamy orzo giouvetsi, aged graviera cream, caramelised onion, crispy orzo, herb chimichurri & rich beef jus.

12-hour slow-braised beef short rib, stifado onions, red wine, cinnamon & thyme, silky celeriac purée.

Sous vide lamb, silky potato purée, wild greens, caramelised onion, lamb jus & truffle oil.

Pan-roasted guinea fowl breast, silky potato purée, spinach, caramelised onion, deep oregano jus, crispy sage & parsley oil.

Orzo cooked in rich shrimp stock with tomato, feta, ouzo, hot pepper & garlic, shrimp tartare, parsley oil, spring onion & lemon zest.

Creamy xinohondros trachanas, wild mushroom ragout, aged graviera, toasted hazelnut & freshly shaved black truffle.

Slow-roasted apple, walnut & cinnamon.

Creamy cheesecake with cherry compote.

Pistachio crème brûlée, fleur de sel, caramelised pistachio & vanilla ice cream.

Chocolate mousse with whipped cream & cherry compote.

With pistachios and pekmezi vinegar.

With olive and lemon vinaigrette.

With a choice of cream or tomato sauce.